Effects of surfactants on crystallization and polymorphic transformation of fats and fatty acids.

Citation:

Nissim. Garti. 1988. “Effects of surfactants on crystallization and polymorphic transformation of fats and fatty acids.” Surfactant Science Series, 31, Cryst. Polymorphism Fats Fatty Acids, Pp. 267–303.

Abstract:

A review and discussion with 48 refs. The crystn. of fatty acids from soln., soln.-mediated polymorphic transformation, mixed and monoacid triglyceride crystn., and the effects of food emulsifiers on the transition kinetics are discussed. [on SciFinder(R)]
Last updated on 05/27/2020